Servings:
4
Prep time:
15
Cooking time:
35
INGREDIENTS
- -300g tofu
- -200g pumpkin
- -40g toasted hazelnuts
- -1 red onion
- -2 tablespoons cane sugar
- -1 rosemary branch
- -70ml apple cider vinegar
- -3 tablespoons extra virgin olive oil
- -salt
INSTRUCTIONS
- Boil the tofu in salted water for 30 minutes and drain it. Once cool, cut it into thin slices.
- Peel the pumpkin, cut it into cubes and cook it in a pan with a lid on with some water for 10 minutes. Remove it from the heat and let it season with the rosemary.
- Mince the onion and sauté it without oil in a wide pan for a few minutes. Then add the sugar and, when the onion is caramelized but still clear, add the oil, the apple cider vinegar and a pinch of salt. Let it cook for one more minute and remove it from the heat.
- Blend the caramelized onion and the pumpkin (remove the rosemary and use it later to decorate).
- Place in the serving plates a first layer of sliced tofu, cover it with the pumpkin soup and the crushed hazelnuts, and repeat until you finish all the ingredients. If you want, you can leave some pumpkin cubes and some onion and use it to decorate the plate, as shown in the picture.
